okra stew

This Okra Stew is a hearty Lebanese style recipe with robust flavors of stewed tomatoes, cilantro, garlic and sauteed onions - the whole family will enjoy!

Okra Stew

beef tips

olive oil (divided)

garlic

cilantro (chopped)

onion (finely chopped)

baby okra

7 Spice

salt

black pepper

tomato paste

vine-riped tomatoes (chopped)

In a heavy bottomed saute pan over medium-high heat, heat 1 tablespoon olive oil, add the beef and cook for 4-5 minutes without touching. Flip over and cook for an additional 4-5 minutes. Set the beef aside

In the same pan, add the remaining olive oil along with the garlic, cilantro and onions and cook until soft and fragrant, about 2 minutes.

Add the frozen okra, salt, pepper and 7 Spice to the garlic cilantro mixture and stir well, coating the okra with the mixture and breaking up the frozen okra. Cook the okra, stirring occasionally until the okra is fully cooked, about 10 minutes.

Add the tomato paste, fresh cut tomatoes and 4 cups of water to the pan. Then return the beef tips, and mix to incorporate everything together. Lower heat to low and simmer covered for 15 minutes until sauce thickens.

Serve over traditional Arabic rice pilaf and sprinkle fresh cilantro for garnish.

Okra Stew is a mouthwatering, thick tomato-based stew with okra, chicken, and spices. It&#39;s soul food at its finest, packed with nutrients, and economical, too. This traditional West African delight is kicked up a notch with spicy Creole seasonings for a hearty meal.

(454 g) okra, (fresh or frozen)

(454 g) chicken thighs

(5.69 g) salt

(2.33 g) pepper

(4 g) Creole Seasoning

(125 ml) canola oil

onion, (chopped)

(18 g) garlic, (minced)

(2 g) ground ginger

(400 g) tomatoes, (diced)

(2.30 g) smoked paprika

(28 g) tomato paste

bouillon powder

chicken stock

Salt and pepper, (to taste)

If using fresh okra, wash the okra, remove the tops and tails, and slice into rounds.

Rub the chicken with salt, pepper, and Creole seasoning. Set aside.

Heat oil over medium heat in a large pot. Then add the chicken and sauté, frequently stirring, getting any browned bits off the bottom of the pot until the chicken is browned. Remove the browned chicken from the pan and set it aside.

Add the onion, garlic, ginger to the pan, and sauté until the onions are tender, 4-5 minutes.

Add diced tomatoes, smoked paprika, tomato paste, and bouillon powder. Stir, letting it simmer for about 10 minutes.

Add chicken stock, and let it simmer for another 15 minutes.

Return the chicken to the pot, then add the okra. Reduce heat to low, and simmer until the okra is tender, 15-20 minutes. Add a splash of stock or water if the stew gets too thick; the okra will thicken it as it cooks.

Serve with rice or fufu. Enjoy!!!

This quick and easy Vegan Stewed Okras and Tomatoes is my version of the classic southern dish without bacon, it is so flavorful that you won't even miss it!

Vegan Stewed Okras and Tomatoes

okra ends

olive oil

onion

thyme

tomatoes

paprika

sea salt

Cayenne pepper

water

Heat oil or water in a large saucepan over medium-high heat. Add the onions and cook for 3 minutes until soft.

Add garlic and thyme and cook for 1 more minute, stirring constantly. Stir in tomatoes and cook for 5 minutes stirring constantly.

Add okras, paprika, salt, pepper, and water. Stir to combine. Cover saucepan and cook for about 15-20 minutes.

Delicious served with rice, mashed potatoes or cornbread.

That's fantastic,I love this kind of recipe

Looks beautiful and healthy,I am so excited to try this, thank you for sharing

This looks delicious and I am so pinning this recipe to make soon. I am from the south and love fried okra and this stewed variety loos amazing!

I love okra! I grew up eating it! I love making it in so different ways! Checking your recipe out!

Man this looks absolutely delicious. I need to make it asap

I had no idea how many health benefits okra has. My parents use it in their cooking all the time and usually serve it with rice. This stew looks yummy. Coming for dinner at your house one of these days!

Wow, this is such a helpful recipes for vegans out there. I'd give this a 10 out of 10 star rating

I am never a fan of Okra but very willing to try and make good recipes with it! This one looks really good!

I love this beautiful recipe,I can't wait to try It

Tried this for dinner tonight and it was delicious!  Added a minced habenero to the onions and served it over grits.  I will make it again soon!

Wowww!  Yummmmy! Added smoked paprika and regular pepper also. Great on brown rice. Thank you! I have a very picky hubs and he loved it!

Delicious! Perfect recipe. The only thing I changed was using smoked paprika because it is all I had on hand. Try it! 
THANK YOU!!!

Very flavorful recipe!  Perfect use of my organic produce.

My wife and I just started the vegan life. I love okra and was looking for something I could do myself. This was easy and taste great

Incredibly yummy! I feel as if I’m being transported straight to the Deep South!

Made this tonight and it turned out perfectly!

Favorite new recipe for okra and tomatoes! Love the flavor and longer it sits the better it gets!!!!!!

thankyou for a wonderful okra recipe loved by all perfect from first step to last step of your recipe. oh so yummy

I was craving okra and tomatoes.  I made this last night for dinner, after searching the web for the perfect recipe.  It was perfect, just what I wanted.  I followed exactly, served it over white rice and cornbread.  Wonderful...can't wait for my leftover lunch today.

Okra stew, or &quot;bamya&quot; in Arabic, is a classic dish served in many countries across the middle east. It&#039;s typically cooked with beef, lamb or veal and served with rice. It&#039;s so comforting and the best way to enjoy okra!

Okra Stew (Middle Eastern Bamya Recipe)

veal

okra okra

onion (finely diced)

vegetable oil

garlic (roughly chopped)

pomegranate molasses (if unavailable,

Start by dicing the onion finely and add it to a stock pot along with the vegetable oil and 1/2 teaspoon of salt. Cook it for 2-3 minutes until soft and translucent.

Season the veal pieces with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

To the pot with the onions, add the veal pieces and brown them from all sides for about 5 minutes.

Cover the veal with about 4 cups of water and bring to a boil. Cover the pot and boil for 30 minutes, until the meat is almost very tender. You can also pressure cook the veal for 15 minutes. This step gives the meat a head start on cooking, since it often takes longer than the okra. See notes on doneness of meat.

To the same pot, once the veal is a bit more than halfway cooked, add the frozen okra to the pot along with the tomato paste, the roughly chopped garlic, the pomegranate molasses and 1/2 teaspoon salt.

Add about 3-4 more cups of water in the pot, mix everything well, and bring to a rolling boil on medium heat for roughly 30 minutes.

After 30 minutes, check the tenderness of both the okra and the meat. If they are both still slightly firm, add more water (roughly 2-3 cups) and allow it to continue boiling for another 20 minutes.

Check the softness of the meat and okra, as well as the seasoning and adjust accordingly by adding more salt and pepper as needed. If okra and meat are both tender, turn heat off and serve.

This is me and my husband's favorite stew! Personally, I like it when the okra is slimy it's the best part! I didn't have time to get veal so I used beef chunks for stew and it wasn't as soft and "pull-apart" as it should've been so next time I think I need to boil the meat longer before adding in the okra but besides that it was very yummy and will make again.

I LOVED this dish! I added a small diced potato (I couldn’t help myself) and used soy chunks and vegan beef broth. So delicious!!  And so easy!!

5 stars!!!

I am excited to make this! And as a vegan, I’ll use soya chunks for the beef and a vegan beef broth powder. I need to get more pomegranate molasses (I love it, thanks to you!) and buy the okra. Ohhh, and when you said green onion…yes!! I was thinking the same thing. Stay tuned! Thank you for all your delicious creations, Amina!

Salam 3alaykom, and jazakAllah khir for the recipe, I always loved eating this in Egypt, but never learned to make it. Where I live now (Algeria), okra is very hard to find, but when I spotted some jarred baby okra in a Levantine shop the other day, I just knew I had to use some of the Eid meat and learn to cook this at last. Your recipe is spot on, I couldn't stop eating it! I did add a healthy pinch of baharat that I had on hand, and only added the okra in the end for about 10 min to warm through as the jarred one is already cooked, but otherwise followed it to the letter (rare for me with recipes XD). This is pinned and will be a go-to from now on insha'Allah, now that I can get okra regularly! &lt;3

Hi Amina!
Your recipe is simple, easy to follow and tasty; just what any busy woman needs!!
I like your "common sense" explanations. It reassured me that there's no "fail" with trying, hah hah!
Greetings from Toronto, Canada. Keep sending more recipes.

https://www.youtube.com/watch?v=Ygr-uukr9G0

This Okra Stew, also known as Bamia, is a Middle Eastern classic!  Soft, succulent lamb is cooked with okra in a tomato based sauce and served over rice.

Okra Stew (Middle Eastern Bamia)

This Lebanese okra stew is made with tender beef and okra stewed in a delicious rich tomato sauce.

Lebanese Okra Stew

lb baby okra- frozen bags

lb sirloin steak- cut into 1 inch pieces

garlic cloves- cut into round pieces or diced

onion-

all spice

tsp black pepper

cinnamon

tomatoes-

pomegranate molasses- If available or lemon juice

salt-

In a medium size non-stick pot over medium-high...

In a medium size non-stick pot over medium-high heat, heat olive oil, then add the onions, salt and garlic. Sauté for about 5-8 minutes or until onion is wilted but not browned.

Add beef tips and spices. Mix well with...

Add beef tips and spices. Mix well with the onion and garlic mixture. Cook for  10 minutes, stirring frequently to ensure all sides of beef and are cooked.

Add water and bring mixture to a boil.

Lower heat to medium low, cover the pot...

Lower heat to medium low, cover the pot and simmer for additional 25-35 minutes or until beef is tender.

Add the okra, cook for 10 minutes, until...

Add the okra, cook for 10 minutes, until soft.

Add tomato paste and fresh diced tomatoes. Mix...

Add tomato paste and fresh diced tomatoes. Mix well to incorporate everything together and cover the pot. Simmer for additional 10 minutes until sauce thickens.

Stir in pomegranate molasses, taste and adjust salt.

Serve over Lebanese rice if you'd like and...

Serve over Lebanese rice if you'd like and enjoy!

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Top Tags

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